Seared Shrimp In-Shell

This is a dish Jacques loves to make when visiting Amelia Island, buying the shrimp directly from the fishermen on their boats. Be prepared to eat these delicious shrimp with your fingers and chew on the shells in the company of good friends.

Serves 1 | Active Time: 15 minutes | Total Time: 12 hours 15 minutes

Marinating the shrimp

Put the shrimp in a medium bowl, and add the olive oil, Tabasco, dried garlic, and paprika. Cover and let sit for 30 minutes or refrigerate if marinating longer, up to 12 hours.

Step 1: Marinating the shrimp

8 jumbo shrimp (fewer than 15 per pound), deveined, shell-on, about 8 ounces
1 tablespoon extra-virgin olive oil
¼ teaspoon Tabasco
¼ teaspoon dried minced garlic
Dash smoked paprika

Step 2: Cooking the shrimp

Kosher salt
Extra-virgin olive oil, for drizzling
Chopped chives or flat-leaf parsley leaves

Heat a heavy skillet or cast-iron pan over medium-high heat.

Just before cooking, add salt to the shrimp and toss well. Add the shrimp in an even layer to the hot skillet and cook for about 1 ½ minutes on each side. Immediately remove the shrimp to a plate, drizzle with olive oil, and top with chives or parsley.

Step 3: Serving

Enjoy, making sure you chew on the shells.

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